Gluten - free cocoa cake with cream /instant cake mix/

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Nutritional value in 100 g (after preparing):

Energy value in 100 g : 1458 kJ / 350 kcal

Fat: 25 g

of which saturates: 3,2 g     

Carbohydrates : 27 g                                                  

of which sugars: 14 g                                              

Fiber: 1,5 g   

Protein: 3,7 g 

Salt:  0,25 g

Net weight: 435 g

Shelf life: 10  months

Store in a dry, cool place.

You will need:
For the filling:
125 g margarine,
200 g butter,
112,5 g icing sugar,
500 ml milk,
2 tablespoons lemon juice
For the cake:
250 g margarine,
200 g sugar,
6 eggs
For icing:
62,5 g margarine,
2 tablespoons water,
3 tablespoons sugar,
2 tablespoons cocoa

Method:
Cake:
1. Melt the margarine. Allow it to cool, then add 6 tablespoons of water and mix.
2. Separate the egg whites and the yolks. Add a pinch of salt to the whites and beat until they form sti peaks.
3. Whisk the yolks and sugar, then add the margarine and the water mixture.
4. Add the contents of the W-Z cake mix pack and the beaten egg whites. Mix gently and thoroughly.
5. Pour the mixture into a prepared baking tin (approx. 25x30 cm) and place in an oven heated to 180 C.
Bake for 40-50 minutes.
6. Allow the cake to cool, then cut in half lengthways. Moisten both halves with a little water mixed with vanilla sugar and then sandwich the prepared cream  lling between the two layers.
Filling:
Pour 125 ml of the milk into a bowl. Add the contents of the filling mix pack and mix well. Heat the remaining milk. Add the filling mixture to the milk while being heated, allow it to reach the boiling point, then remove from the heat and allow to cool.
Whisk the margarine, the butter and the icing sugar and add the  lling mixture gradually. At the end, add 2 tablespoons lemon juice and mix well. Set aside a small amount of  lling to decorate the cake.
Icing:
Melt the margarine with the water and sugar and heat thoroughly. Add the cocoa and mix well until all the ingredients form a uniform mass. Allow it to cool, then pour the icing on the cake and decorate it with the cream  lling set aside earlier.
Bon appétit!